Lumpia Shanghai
Recipe courtesy of Regina Kovarik, Executive Sous Chef, Lexington Country Club
Ingredients
- ground pork - 5 lbs.
- dried shiitake mushrooms - 1/2 cup, hydrated, finely minced
- shrimp - 1 lb., peeled, deveined and minced
- carrot - 1 lb., peeled, grated
- yellow onion - 1 lb., peeled, grated
- celery - 1 lb., grated
- oyster sauce - 6 ozs.
- soy sauce - 6 ozs.
- MSG - 3 tsps.
- granulated sugar - 3 tsps.
- ground black pepper - 1 tsp.
- instant oats - 3 cups
- egg roll wrapper - 10 packages ea. or 250 wrappers, separated and kept moist
- water - 1 cup, plus more if needed
- canola or vegetable oil - for frying
- sweet chili sauce - to serve
Instructions
- Combine the pork, mushrooms, shrimp, carrot, onion, celery, oyster sauce, soy sauce, MSG, sugar, pepper, and oats in a bowl and mix well.
- Chill in refrigerator for 30 minutes.
- To roll: Lay an egg roll wrapper on a clean surface so it lays like a square. Spoon 3 tablespoons of the meat mixture on the bottom center of the wrapper, 2 inches from the bottom edge. Pinch the meat mixture and spread across in a neat line from the left side to the right. Lift the bottom edge up over the meat and roll tightly upward, leaving a 1 inch lip. Using a finger, wet the lip with water and continue to roll until sealed.
- To shallow fry: In a large fry pan, pour 1 inch of fry oil, about 2 cups. Heat oil to 350°F and place lumpia in the hot oil, bro no careful not to crowd the pan. Cook evenly and rotate while frying until golden, about 4-6 minutes. Transfer to paper towel lined plate. Allow to cool and serve with sweet chili sauce.
